Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds

• Published in: Journal of food science Vol. 77; no. 1; pp. C15 - C19
• Main Authors: Aguirre, Cesar, Torres, Iovanna, Mendoza-Hernández, Guillermo, Garcia-Gasca, Teresa, Blanco-Labra, Alejandro
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.01.2012; Wiley; Wiley Subscription Services, Inc
• Subjects: Adult; Albumins; Albumins - analysis; Albumins - chemistry; Albumins - pharmacology; amino acid composition; Amino acids; Amino Acids, Essential - analysis; Bands; Biological and medical sciences; Cereal and baking product industries; Child; Dietary minerals; Dietary Proteins - analysis; Dietary Proteins - pharmacology; Female; Food industries; Food science; Foods; Fundamental and applied biological sciences. Psychology; Globulins; Globulins - analysis; Globulins - chemistry; Globulins - pharmacology; Humans; Hyptis - chemistry; Hyptis suaveolens; Infant; Lactation; Magnesium; Magnesium - analysis; Male; mineral composition; Minerals - analysis; Molecular Weight; Nutritive Value; Pregnancy; Prolamins - analysis; Prolamins - chemistry; Prolamins - pharmacology; protease inhibitors; Protein Isoforms - analysis; Protein Isoforms - chemistry; Protein Isoforms - pharmacology; protein quality of grains; Proteins; pseudo-cereals; Seed Storage Proteins - analysis; Seed Storage Proteins - chemistry; Seed Storage Proteins - pharmacology; Seeds; Seeds - chemistry; Trypsin Inhibitors - analysis; Trypsin Inhibitors - chemistry; Trypsin Inhibitors - pharmacology; Seeds; Inorganic element; pseudo-cereals; Protein; amino acid composition; mineral composition; Hyptis suaveolens; Analysis; Quality; protease inhibitors; Cereal; protein quality of grains; Protease inhibitor
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2011.02480.x

:  Chan (Hyptis suaveolens L.) seeds have been used as food as well as in traditional medicine in several countries of America, Asia and Africa. Chan seed protein content was 13.9% on dry weight basis. Analysis of its protein composition showed 39% globulins, 36% glutelins, 24% albumins, and 1% prolamins. By defatting the flour with chloroform/methanol, it increased the extracted proteins and improved the protein band resolution after SDS‐PAGE, showing 5 albumin bands, 8 globulin bands, and 2 prolamin and glutelin bands. The aromatic amino acid content in chan seeds is higher than those of other grains including maize, with good levels of branched chain amino acids. In general, except for lysine, it has a well‐balanced amino acid composition, providing a good supply of almost all the essential amino acids for the different age groups. Magnesium content was high, whereas calcium, potassium, and phosphorous were in the average range when compared to barley, oat, rice, and wheat. The present results indicate that seeds from the chan plant could be relevant because of their nutritional properties and they have the potential to be widely used in the production of high‐quality food. Practical Application:  Chan seeds are presently used in a very limited manner as a food source; however, considering their high quality composition, they have the potential for a more extended use in the food industry.